This summer has been such an odd one. I’ve only lived in Edmonton for a few years but I can’t recall ever seeing this much rain!

But I am really enjoying how lush and green everything is. It must be what it’s like to live in Vancouver haha. We have finally been getting some nicer day and we’ve been trying to soak it in as much as we can!

And with all this recent heat we’ve been trying to avoid cooking inside which means the BBQ is getting lots of mileage. If you are like us and have been grilling lots maybe you are in need of new ideas.

So this week I am giving you another recipe for the grill although it can also easily be cooked inside too! I love pairing pork with apples! I make a mean crock pot apple pork roast, but that’s more of a fall/ wintery dish.

Instead I thought stuffing the apples inside a pork chop would be a nice way to get to keep the apples for flavor while being grill-friendly. Combine this with some garden fresh veggies and you got yourself a new weekly favorite!

Apple and leek stuffed pork

Delicious BBQ pork chop recipe with juice apples and leeks.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Keyword: apple, BBQ, gluten free, leek, pork
Servings: 2 people

Ingredients

  • 2 boneless pork chops
  • 1 pear
  • 2 leeks
  • 2 fresh thyme sprigs
  • 1 tbsp coconut oil

Instructions

  • In a small pan, heat up the coconut oil.
  • Slice pears into thin wedges. Wash leeks and cut into thin half moons.
  • Pre heat one side of your BBQ on high heat and oil both side with a high smoke point oil like avocado oil.
  • Make a small incision into the side of the pork chops with a sharp boning knife and slice carefully to create a pocket.
  • Insert the thyme sprig then fit as much of the stuffing as you can into the pocket of each pork chop. Season with salt, pepper and garlic powder. Repeat for the other pork chop.
  • Sear the pork on the flame side of your BBQ for 2-3 minutes then flip and sear the other side for 2-3 minutes.
  • Move away from the heat source and cook in indirect heat for 10-12 minutes or until a meat thermometer reads 150F for a medium cook.
  • Pull off the grill, cover and let rest for 5 minutes.
  • Serve with a side of steamed green beans.
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